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Salted Caramel Cake | Bake to the roots

Salted Caramel Layer Cake

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  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:30
  • Total Time: 03:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: America
  • Diet: Vegetarian


This little Salted Caramel Layer Cake is really delicious – maybe a bit sweet for some but the flavors are absolutely great ;) Just get a smaller slice! ;P



For the cake layers:
1 cup (230g) butter, at room temperature
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
4 large eggs
1 tsp. vanilla extract
1 3/4 cups (230g) all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. milk

For the caramel buttercream:
4 large egg whites
1 cup (200g) sugar
1/8 tsp. salt
1 1/4 cups (300g) butter, at room temperature
1 tsp. vanilla extract
2 tbsp. dulce de leche or caramel sauce

For the decoration:
Halloren O’s Caramel & Sea Salt* pralines
some caramel fudge, chocolate, or soft caramel pieces
some chocolate-covered salted pretzels (optional)
34 tbsp. dulce de leche or caramel sauce


1. Preheat the oven to 350°F (180°C). Line three 6 inches (15cm) round baking tins* with baking parchment and grease lightly. Set aside.

2. Add the butter and both sugars to a large bowl and mix on high until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with baking powder, and salt and add together with the milk to the large bowl and mix until just combined – you do not overmix the batter here. Transfer to the prepared baking tins and bake for about 25-30 minutes or until a toothpick inserted into the centers of the cakes comes out clean. Remove from the oven and let cool down inside the tins for some time, then remove and let cool down completely on a wire rack.

3. For the buttercream add the egg whites, sugar, and salt to a heatproof bowl and place over a pot with simmering water. Mix until the sugar has dissolved completely and the mix has reached a temperature of 160°F (71°C) – that takes several minutes and it’s best to use a kitchen thermometer* here to check the temperature. Transfer to the bowl of a kitchen machine and mix on high until you get a fluffy and glossy meringue that has cooled down to room temperature – takes about 7-10 minutes. Add the soft butter in small pieces and mix well after each addition, when all butter is added mix for another 5-6 minutes on high until you get a very light and fluffy buttercream. Add the vanilla extract and dulce de leche and mix in.

4. To assemble the cake place a cake layer on a serving plate and spread some of the buttercream on top. Sprinkle some chopped Halloren pralines on top. Add the second cake layer and repeat the process, finish with the last cake layer. You can simply spread the remaining buttercream on top or fill it into a piping bag with a round nozzle and pipe small dollops on top. Decorate with more Halloren pralines, caramel fudge, and maybe some chocolate-covered pretzels (optional). Drizzle with some (slightly warmed) dulce de leche (or caramel sauce) and keep cool until serving.


Enjoy baking!